Wisconsin Blue Ribbon Chili

This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 353 Calories

Ingredients

• 2 tablespoons brown sugar
• 2 cups water
• 1 ½ pounds lean ground beef
• 1 stalk celery, chopped
• 2 tablespoons chili powder
• 1 white onion, chopped
• 6 cubes beef bouillon
• ½ red bell pepper, chopped
• 1 ½ cups tomato juice
• 1 (28 ounce) can diced tomatoes
• ¾ cup uncooked elbow macaroni

Recipe Instructions

Step 1

Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.

Step 2

Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.